Bioaccessibility and Cellular Uptake of β-Carotene Encapsulated in Model O/W Emulsions: Influence of Initial Droplet Size and Emulsifiers

Improved Bioavailability of Encapsulated Bioactive Nutrients Delivered through Monoglyceride-Structured O/W Emulsions

(2017) Wei Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

The influence of lipid droplet size on the oral bioavailability of vitamin D2 encapsulated in emulsions: an in vitro and in vivo study

(2017) L. Salvia-Trujillo et al.   Food & Function

Correlation of Emulsion Structure with Cellular Uptake Behavior of Encapsulated Bioactive Nutrients: Influence of Droplet Size and Interfacial Structure

(2016) Wei Lu et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanoemulsions: formation, properties and applications

(2016) Ankur Gupta et al.   Soft Matter

Emulsion-based encapsulation and delivery systems for polyphenols

(2016) Wei Lu et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Effect of high-pressure homogenization on formulation of TPGS loaded nanoemulsion of rutin – pharmacodynamic and antioxidant studies

(2014) Shrestha Sharma et al.   DRUG DELIVERY

Droplet size and composition of nutraceutical nanoemulsions influences bioavailability of long chain fatty acids and Coenzyme Q10

(2014) H.T. Cho et al.   FOOD CHEMISTRY

Investigation into the in vitro release properties of β-carotene in emulsions stabilized by different emulsifiers

(2014) Zhanqun Hou et al.   LWT-FOOD SCIENCE AND TECHNOLOGY

Nanotechnology for increased micronutrient bioavailability

(2014) Iris J. Joye et al.   TRENDS IN FOOD SCIENCE & TECHNOLOGY

Influence of particle size on lipid digestion and β-carotene bioaccessibility in emulsions and nanoemulsions

(2013) L. Salvia-Trujillo et al.   FOOD CHEMISTRY

Improvement of cellular uptake, in vitro antitumor activity and sustained release profile with increased bioavailability from a nanoemulsion platform

(2013) Hira Choudhury et al.   INTERNATIONAL JOURNAL OF PHARMACEUTICS

Volatile Release from Whey Protein Isolate–Pectin Multilayer Stabilized Emulsions: Effect of pH, Salt, and Artificial Salivas

(2013) Like Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Interfacial Engineering Using Mixed Protein Systems: Emulsion-Based Delivery Systems for Encapsulation and Stabilization of β-Carotene

(2013) Yingyi Mao et al.   JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY

Nanoemulsion delivery systems: Influence of carrier oil on β-carotene bioaccessibility

(2012) Cheng Qian et al.   FOOD CHEMISTRY

Effect of monoglyceride self-assembled structure on emulsion properties and subsequent flavor release

(2012) Like Mao et al.   FOOD RESEARCH INTERNATIONAL

Encapsulation and release of hydrophobic bioactive components in nanoemulsion-based delivery systems: impact of physical form on quercetin bioaccessibility

(2012) Hector Pool et al.   Food & Function

Physical and chemical stability of β-carotene-enriched nanoemulsions: Influence of pH, ionic strength, temperature, and emulsifier type

(2011) Cheng Qian et al.   FOOD CHEMISTRY

Colors with Functions: Elucidating the Biochemical and Molecular Basis of Carotenoid Metabolism

(2010) Johannes von Lintig   Annual Review of Nutrition

Milk proteins as vehicles for bioactives

(2009) Yoav D. Livney   CURRENT OPINION IN COLLOID & INTERFACE SCIENCE

Influence of initial emulsifier type on microstructural changes occurring in emulsified lipids during in vitro digestion

(2008) Sun Jin Hur et al.   FOOD CHEMISTRY